I had never seen it before, but now I make it every year. Pickled cauliflower is one of the greatest treats as a side dish.

Have you never heard of this delicacy? Never mind, everything is a first time. You don’t have to pickle only cabbage or cucumbers; pickled cauliflower can also serve as a great accompaniment to savory dishes. In winter you will surely appreciate this treat, as it is full of vitamins and substances beneficial to the body. Since we can hardly find this delicacy in stores, there is nothing easier than making it yourself. Don’t be afraid, the recipe is very quick and simple.

For the preparation of this recipe we will need:

• 1 large head of cauliflower or two medium ones
• 2 red peppers, 2 medium carrots, 4 cloves of garlic, 2 hot peppers, 1 onion
• dill, bay leaf, whole pepper and allspice

For the brine we will need 2 l of water, 500 ml of vinegar, four tablespoons of salt and 2 tablespoons of sugar.

Procedure

First of all we must sterilize the jars into which we will put the cauliflower. Pour boiling water into all prepared jars and let it sit for 15 minutes. Then pour out the water and dry the jars.

We can divide the preparation into several steps:

1. Wash the cauliflower thoroughly, dry it and divide it into florets.
2. Cut the vegetables so that the carrot together with the garlic is sliced into rounds, the pepper into cubes, and the hot peppers chopped finely. Slice the onion into rings.
3. Now divide everything into individual jars. Place dill on the bottom, the vegetables together with the spices, and then arrange the cauliflower florets individually up to the top of the jar. The cauliflower needs to be packed down firmly so that it is properly pickled and does not float up.
4. Next prepare the brine by pouring hot water and vinegar into a pot, add sugar and salt and leave it until the brine starts to boil. Then pour it while still hot into the prepared jars.
5. Close the jars tightly with lids and boil them in a pot for 15 to 20 minutes. Do this by placing the individual jars on the bottom of a large pot and pouring water over them, but be careful, they must not be fully submerged; the water should reach at most halfway up the jars. Then remove them, turn them upside down and let them cool thoroughly.

Enjoy your meal.